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(Almost) Vegan Rice Pudding

Okay, so I didn't expect this to come out so delicious. I've made a version using low-fat milk, but a co-worker of mine is vegan and recently had dental surgery so I thought this would be a good time to make another entry. It's (almost) vegan because I forgot some vegans don't eat honey. You can substitute all the sugar / honey for agave nectar or maple sugar or whatever other sugar you want to use.

Rinse the rice a couple times in a 4 qt stockpot. Then pour in all the other ingredients. Originally this recipe was for 1/2 cup of rice and had less liquids, but I ended up putting a whole cup of rice and had to re-adjust. Here's what it looks like with too much rice, half the liquids. Please indulge me - I just got a new camera and lens and so I went a little photo crazy.

Just water...

Water and milks...

I let this simmer with the lid off-kilter for probably about 20 minutes before I realized there wasn't enough liquid and then added more. I let it simmer for another 15 minutes after adding additional liquids (don't worry, the recipe I documented is the final one).

Final pudding (pot view)

In a storage container to cool...

I really love rice pudding. Just not enough to measure correctly the first time, evidently.

So I wanted to try that new ombre cake frosting trend. I used whip cream here on an eggless chocolate cake I made for a potluck at work (for those egg-free individuals on my team). Everyone was sufficiently impressed. I was a little disappointed at the messiness of the blue/purple end, and I kinda ran out of cream, but it tasted good. Anyway...

I was looking all over for pasta bakes that use uncooked pasta. After some modifications due to missing ingredients (my ricotta went bad) this was the random recipe that got my husband to eat like 2.5 helpings and my 4-year-old son to eat a bowl after telling me he didn't want any. Not sure if that's a good thing, but it at least indicated that it tasted good. :)

Ingredients
8 oz uncooked pasta (I used gemelli because I like the shape)
15 oz Sonoma Gourmet Roasted Vegetable pasta sauce (you can use any pasta sauce you like - this is just what we had)
1 c milk
1/4 c water
1/3 c grated parmesan
1 lb sausage (optional)
3/4 c riced cauliflower (optional)
More grated parmesan and cheddar for the top
Fresh ground black pepper

I only threw in the sausage for flavor and the cauliflower so we could pretend we're eating vegetables.

Preheat oven to 375F. If you're using sausage and cauliflower, cook the sausage in a pan first and throw in the cauliflower at the end.